What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
His primary areas of study are Palatability, Food science, Tenderness, Animal science and Marbled meat.
His study ties his expertise on Loin together with the subject of Palatability.
His studies deal with areas such as Emulsion and Microbiology as well as Food science.
His Tenderness research integrates issues from Endocrinology, Myofibril and Anatomy.
Z. L. Carpenter has researched Animal science in several fields, including Flavor and Stimulation.
In his study, Food quality, Organoleptic and Intramuscular fat is strongly linked to Subcutaneous fat, which falls under the umbrella field of Marbled meat.
His most cited work include:
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS (293 citations)
- Comparison of Forage-Finished and Grain-Finished Beef Carcasses (173 citations)
- EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT (140 citations)
What are the main themes of his work throughout his whole career to date?
Z. L. Carpenter mostly deals with Animal science, Food science, Palatability, Tenderness and Anatomy.
His work deals with themes such as Biceps, Carcass weight and Stimulation, which intersect with Animal science.
His Food science research incorporates elements of Moisture and Microbiology.
He focuses mostly in the field of Palatability, narrowing it down to topics relating to Flavor and, in certain cases, Textured soy protein.
His studies deal with areas such as Longissimus, Internal medicine and Endocrinology as well as Tenderness.
Z. L. Carpenter performs multidisciplinary studies into Anatomy and Connective tissue in his work.
He most often published in these fields:
- Animal science (38.46%)
- Food science (37.18%)
- Palatability (28.21%)
What were the highlights of his more recent work (between 1980-2008)?
- Food science (37.18%)
- Palatability (28.21%)
- Animal science (38.46%)
In recent papers he was focusing on the following fields of study:
Z. L. Carpenter mainly focuses on Food science, Palatability, Animal science, Marbled meat and Tenderness.
His Food science study incorporates themes from Moisture and Determination methods.
His Palatability research includes themes of Sodium nitrite and Loin.
His Animal science research is multidisciplinary, incorporating perspectives in Carcass weight, Stimulation and Anatomy.
In his study, Molecular biology and Electrophoresis is inextricably linked to Longissimus muscle, which falls within the broad field of Anatomy.
His research investigates the connection between Marbled meat and topics such as Subcutaneous fat that intersect with problems in Intramuscular fat and Food quality.
Between 1980 and 2008, his most popular works were:
- RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF (119 citations)
- FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB (112 citations)
- RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF (95 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
His primary areas of investigation include Food science, Palatability, Marbled meat, Loin and Subcutaneous fat.
In general Food science study, his work on Soy protein, Fat content and Cottonseed often relates to the realm of Antioxidant potential and Lactobacillus sp, thereby connecting several areas of interest.
His Marbled meat research is classified as research in Animal science.
Loin is frequently linked to Tenderness in his study.
His research ties Myofibril and Tenderness together.
His Subcutaneous fat research is multidisciplinary, relying on both Food quality and Organoleptic.
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